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All groups → All products → Cakes → Sponge cakes → Sponge-cream cakes with jam, jam and podvarka → №033 Cake "Moscow" → recipe number 1 → Consolidated recipe

Consolidated recipe №033 Cake "Moscow"

Weight 1 kg and more.

recipe number 1
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 396.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up
2No. 096 Fortified blotting syrup50.0 260.00 130.00 102.99 51.49 
3Strawberry jam72.0 184.00 132.48 72.88 52.48 
4No. 046 Creamy cream (basic)86.0 138.00 118.68 54.66 47.01 
5No. 023 Air96.5 75.00 72.38 29.71 28.67 
6Sign up
7"Patterned" chocolate99.4 7.00 6.96 2.77 2.76 
8№002 Fried biscuit crumb94.0 6.00 5.64 2.38 2.23 
Total27.9 72.1 1000.00 721.33 396.10 285.72 
Output27.9 72.1 1000.00 721.33 285.72 
List of recipes
No. 001 Biscuit (main) basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 102.99 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85347.11 346.59 35.75 35.69 
3Flour, premium85.5 281.16 240.39 28.96 24.76 
4Potato starch80.0 69.42 55.54 7.15 5.72 
5Essence—  3.47 —   0.36 —   
Total37.6 62.4 1279.69 798.72 131.79 82.26 
Losses 6.1%48.72 5.02 
Output25.0 75.0 1000.00 750.00 102.99 77.24 
Losses before baking/boiling, shrinkage 3.04989%62.4 39.03 24.36 4.02 2.51 
Baking/boiling 16.78%208.18 21.44 
Losses after baking/boiling, shrinkage 3.04989%75.0 32.48 24.36 3.34 2.51 
No. 096 Fortified blotting syrup basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 102.99 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2water—  405.36 —   41.75 —   
3Cognac—  56.30 —   5.80 —   
4Cognac or dessert wine—  47.95 —   4.94 —   
5Essence of rum—  1.92 —   0.20 —   
Total50.0 50.0 1024.60 512.30 105.52 52.76 
Losses 2.4%12.30 1.27 
Output50.0 50.0 1000.00 500.00 102.99 51.49 
Losses before baking/boiling, shrinkage 1.20051%50.0 12.30 6.15 1.27 0.63 
Losses after baking/boiling, shrinkage 1.20051%50.0 12.30 6.15 1.27 0.63 
No. 046 Creamy cream (basic) basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 54.66 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85278.57 278.15 15.23 15.20 
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 208.92 154.60 11.42 8.45 
4Vanilla powder99.855.15 5.14 0.28 0.28 
5Cognac or dessert wine—  1.72 —   0.094—   
Total13.8 86.2 1016.69 876.65 55.57 47.92 
Losses 1.9%16.65 0.91 
Output14.0 86.0 1000.00 860.00 54.66 47.01 
Losses before baking/boiling, shrinkage 0.94977%86.2 9.66 8.33 0.53 0.46 
Baking/boiling -0.26%-2.65 -0.14 
Losses after baking/boiling, shrinkage 0.94977%86.0 9.68 8.33 0.53 0.46 
No. 023 Air basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 29.71 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Raw egg white12.0 360.54 43.26 10.71 1.29 
3Vanilla powder99.857.21 7.20 0.21 0.21 
Total24.0 76.0 1329.19 1010.46 39.49 30.02 
Losses 4.5%45.46 1.35 
Output3.5 96.5 1000.00 965.00 29.71 28.67 
Losses before baking/boiling, shrinkage 2.24956%76.0 29.90 22.73 0.89 0.68 
Baking/boiling 21.22%275.73 8.19 
Losses after baking/boiling, shrinkage 2.24956%96.5 23.56 22.73 0.70 0.68 
No. 057 Creamy cream with cocoa powder basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 27.73 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Powdered sugar99.85264.90 264.50 7.34 7.33 
3Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 198.67 147.02 5.51 4.08 
4Cocoa powder [Skurikhin]95.0 48.02 45.62 1.33 1.26 
5Vanilla powder99.852.32 2.32 0.0640.064
6Sign up
Total13.4 86.6 1012.25 876.67 28.07 24.31 
Losses 1.9%16.67 0.46 
Output14.0 86.0 1000.00 860.00 27.73 23.85 
Losses before baking/boiling, shrinkage 0.95049%86.6 9.62 8.33 0.27 0.23 
Baking/boiling -0.7%-7.06 -0.20 
Losses after baking/boiling, shrinkage 0.95049%86.0 9.69 8.33 0.27 0.23 
№002 Fried biscuit crumb basic recipe
#

Name of raw materials and semi-finished products

Mass fraction of solids,%
Raw mate­rial con­sump­tion
on 1 t phase
on 2.38 kg prefabricated
in kind
in solids
in kind
in solids
1Sign up
2Granulated sugar99.85439.72 439.06 1.05 1.04 
3Flour, premium85.5 356.18 304.53 0.85 0.72 
4Potato starch80.0 87.95 70.36 0.21 0.17 
5Essence—  4.40 —   0.010—   
Total37.6 62.4 1621.13 1011.83 3.85 2.40 
Losses 7.1%71.83 0.17 
Output6.0 94.0 1000.00 940.00 2.38 2.23 
Losses before baking/boiling, shrinkage 3.5496%62.4 57.54 35.92 0.14 0.085
Baking/boiling 33.6%525.38 1.25 
Losses after baking/boiling, shrinkage 3.5496%94.0 38.21 35.92 0.0910.085
Consolidated recipe, k=1.040685
#

Name of raw materials

Mass fraction of solids,%
Raw mate­rial con­sump­tion
sum of phases
on 396.1 kg finished product
in kind
in solids
in kind
in solids
1Sign up99.85118.19 118.02 123.00 122.82 
2Strawberry jam72.0 72.88 52.48 75.85 54.61 
3Melange27.0 61.32 16.56 63.82 17.23 
4Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 42.32 35.55 44.04 37.00 
5water—  41.75 —   43.44 —   
6Sign up85.5 29.80 25.48 31.01 26.52 
7Powdered sugar99.8522.57 22.54 23.49 23.46 
8Whole condensed milk with sugar the weight ratio of fat 8.5%74.0 16.93 12.53 17.62 13.04 
9Raw egg white12.0 10.71 1.29 11.15 1.34 
10Potato starch80.0 7.36 5.89 7.66 6.13 
11Sign up—  5.80 —   6.03 —   
12Cognac or dessert wine—  5.08 —   5.28 —   
13"Patterned" chocolate99.4 2.77 2.76 2.89 2.87 
14Cocoa powder [Skurikhin]95.0 1.33 1.26 1.39 1.32 
15Vanilla powder99.850.56 0.56 0.58 0.58 
16Sign up—  0.37 —   0.38 —   
17Essence of rum—  0.20 —   0.21 —   
Total439.95 294.90 457.84 306.90 
Total phase loss 3.1%9.18 
Other losses 3.9%12.00 
General losses 6.9%21.18 
Output72.1 396.10 285.72 396.10 285.72 
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